Banh mi
4 servings
60 minutes
In Vietnamese, bánh mì means "fresh bread", but in fact it is only one type of it - a fresh baguette. More precisely, this name has been assigned to a sandwich made of baguette with filling, which has become for the Vietnamese the same symbol and agent of influence of Vietnamese cuisine in the world, as for Americans the Big Mac.
1
Prepare liver pâté. Remove vessels and veins from the liver, cover it with water, and let it sit for 15 minutes.
- Chicken liver: 2 pieces
2
Place a large skillet over medium heat and add 30 ml of vegetable oil.
- Vegetable oil: 60 ml
3
Add finely chopped onion and chopped cilantro stems to the pan and sauté until the onion becomes translucent.
- Onion: 1 head
- Coriander: 1 bunch
4
Add the liver and sauté, stirring, until soft - about 10 minutes. The liver should be cooked but remain slightly pink and soft inside.
- Chicken liver: 2 pieces
5
Put half of the liver in a blender and blend until smooth, chop the other half and mash it into a mixture with pieces. Mix both masses to create a coarse pâté.
6
Prepare the pork. Cut it into thin slices, place in a bowl, add 2 tablespoons of soy sauce, orange juice, fish sauce, cane sugar, minced garlic, and chopped green onion. Let it sit for 5-10 minutes.
- Pork ham: 250 g
- Light soy sauce: 3 tablespoons
- Freshly squeezed orange juice: 1 tablespoon
- Fish sauce: 1 tablespoon
- Brown sugar: 1 teaspoon
- Garlic: 3 cloves
- Green onions: 3 pieces
7
Fry the pork in a heated pan with a little vegetable oil on all sides for 5-7 minutes until golden brown.
- Vegetable oil: 60 ml
8
Prepare the sauce. Chop the cilantro and mint leaves. Mix with mayonnaise, ketchup, a tablespoon of soy sauce, and sesame oil. Thinly slice the chili pepper and remove the seeds. Add chili pepper to the sauce to taste, season with salt, and mix.
- Coriander: 1 bunch
- Fresh mint: 1 bunch
- Mayonnaise: 80 g
- Ketchup: 1 tablespoon
- Light soy sauce: 3 tablespoons
- Sesame oil: 5 ml
- Chili pepper: 0.5 piece
- Salt: to taste
9
Prepare the vegetables for the filling. Shred the cabbage, cut the carrot into thin strips, and slice the cucumbers into thin rings.
- White cabbage: 150 g
- Carrot: 100 g
- Cucumbers: 100 g
10
Preheat the baguette on the grill or in the oven and make a deep cut along it, not cutting all the way through.
- French baguette: 200 g
11
Thoroughly spread pâté on both parts of the baguette, top with vegetables and slices of pork, drizzle with the resulting sauce and serve.
- Chicken liver: 2 pieces
- White cabbage: 150 g
- Carrot: 100 g
- Cucumbers: 100 g
- Pork ham: 250 g
- Chili pepper: 0.5 piece